This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion!
Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Vanilla Buttercream:
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add vanilla and whip until smooth.
Assembly:
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
Frost the top and sides of the cake and smooth with a bench scraper.
If desired, use a decorating comb to give texture to the sides.***
Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkle along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
Pipe rosettes using a 1M tip with remainder of frosting.
Notes
Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease-free or your meringue won't stiffen.** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.*** I used the left side of the one on the left pictured here.